White Chocolate Matcha Recipe

Prepare the Matcha Anglaise

In a saucepan, whisk together milk, granulated sugar, and matcha. Heat over medium until warm, but not boiling. In a bowl, whisk egg yolks, then slowly add a bit of the warm milk mixture to temper the eggs. Gradually whisk the tempered egg yolk mixture back into the saucepan, stirring constantly until it thickens slightly. Remove from heat and let cool.

Make the White Chocolate Mousse

In a heatproof bowl, melt the white chocolate over a double boiler, stirring until smooth. In another bowl, whip heavy cream until soft peaks form. Fold the cooled matcha anglaise into the melted white chocolate, then gently fold in the whipped cream until fully incorporated. Chill in the refrigerator for at least 2 hours.

Prepare the Honey Crumble

In a bowl, mix flour, salt, and honey, then crumble together until the mixture is coarse. Bake at 350°F (175°C) for 10-12 minutes or until golden brown. Let it cool.

Make the Coconut Sorbet

In a blender, combine coconut milk, yuzu juice, and sugar. Blend until smooth, then pour into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.

Assemble the Dessert

In a serving dish, place a scoop of coconut sorbet, a dollop of white chocolate mousse, and sprinkle with honey crumble. Drizzle with koji honey before serving.